Tuesday is Autumn’s first birthday. {Que freak out}
So we are hosting her farm themed party tomorrow.
There is a very good chance we are gonna have about 30 kids and adults in our tiny townhouse. So we have been cleaning and purging and busting our asses to get the house ready for everyone coming to celebrate. Its been a long 2+ weeks.
It’s fun and exciting and I love to chaos leading up to things like this. I have my lists on what needs to get done broken down in priority and time frame. Like washing the sofa cushions was done last night and the last bit of vacuuming is for Saturday morning. When it comes to food, Price made Rice Krispie Treats last night, I’m making 2 cakes tonight, and I’ll frost them Saturday morning after they have completely cooled. The slow cooker chili is also for Saturday morning. Easy peasy. I think.
Oh, there will be a point when I wish we just decided to do a pizza theme and ordered 8 pizzas and picked up a sheet cake but I live for this organized chaos.
I like to think of myself as a small scale Regina Charboneau, who I just read about this week in the New York Times. She hosts about 150 people for Thanksgiving so she preps weeks in advance and approaches it in a very organized fashion. I’m not to her level yet, hardly, but one day I’d love to be. Actually I don’t think I even really know 150 people. We’re having about half of that at our wedding.
Wait, what am I talking about…a birthday party, Thanksgiving, our wedding? I dunno. Let’s move on, shall we?
It’s Friday so it time for a pie! Since Thanksgiving is fast approaching, I made this Bourbon Pecan Pie so it could grace your table in about 2 weeks.
You know how is able to pull off all her massive Thanksgiving dinner flawlessly? She knows when to source out. She has family help pick up things along the way. And she buys pie crusts from a bakery in town.
With so much going on this week, I knew that I didn’t need to add ‘make pie crust’ so I followed the wise words of Mrs. Regina Charboneau and bought a prepared pie shell. Yes, making pie crust is easy but when your to do list has 30+ items on it you don’t need to add another thing.
Besides the pie is so rich that I don’t think most people would mind that you took that short cut. But, hey, if you have time then go for it.
All that matters is that you enjoy this Bourbon Pecan Pie. It’s a slam dunk if you like bourbon. If not, I dunno. Just go home. You’re not wanted here. ha!
Bourbon Pecan Pie
Makes a 9″ pie
Ingredients
- 3 Tablespoons butter
- 1 Cup sugar
- 1/2 Cup dark corn syrup
- 3 eggs, beaten
- 2 Cups pecans, chopped
- 3 Tablespoons Bourbon
- 1 9″ pie crust, homemade or store bought
Process
- Preheat the oven to 375 degrees F.
- In a medium bowl, stir together the sugar and melted butter.
- Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined.
- Pour the mixture into an unbaked pie shell, and place on a heavy-duty rimmed cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 30 minutes, or until pie is set.
- Remove from oven and cool on a wire rack.
Slightly adapted from Paula Deen